この口コミは、井垣利英さんが訪問した当時の主観的なご意見・ご感想です。

最新の情報とは異なる可能性がありますので、お店の方にご確認ください。詳しくはこちら

井垣利英口コミ663件フォロワー637人

5.0

－1人

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

5.0

－1人

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

2023/12訪問9回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

夢のように美しい、ロマンチックな世界一のフランス料理

（株）シェリロゼ社長、人材教育家、マナー美人塾塾長の井垣利英です。

先日、2023年内最後の【テーブルマナー講座】でした。１０年以上、フランス料理の巨匠・ジョエルロブション氏の愛弟子・河野透シェフのモナリザ恵比寿本店で【テーブルマナー講座】を開催させて頂いています。

モナリザのお料理は、どれもお花のように華やかで、日本料理のように食材の持ち味を生かした、繊細な味付けです。

一般的なフレンチは、バターや牛乳をたくさん使っていますが、モナリザのお料理は、乳製品が極力抑えられています。だから軽いのです。

受講生の皆さんには、いつも美しい盛り付けと、想像をはるかに超える美味しさで、感動して頂けています。

先日のクラスには、河野シェフがずっといらしたので、受講生の方と気軽にツーショットを撮らせて頂きました。

サービスの皆さんのきめ細やかな対応、店内の華やかな雰囲気も、すべてがステキです。

ぜひ、この夢のような空間とお料理を一人でも多くの人に、味わって頂きたいです。ご縁に感謝。

【２０２３年１２月お料理】
・アミューズ・ブーシュ（わかさぎ、桜エビのキッシュ、かぼちゃムース）

・筑波肉厚原木椎茸と天使海老のファルシ
ミモレットチーズのクルート焼きキャロットラペ文旦風味

・鱈の白子のリ・スフレ付けバター焼き
天然岩海苔のクリームスープ仕立て

・胡麻をまとったカレイのポワレデュクセルをサンドして
ゴボウのソース柚子の香り

・季節のフルーツスープ

・デザート盛り合わせ

・コーヒーまたは紅茶

いつも感動のお料理を、有り難うございます。ごちそうさまでした。

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2023/06訪問8回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

日本を代表するフレンチの名店。見た目も味も、サービスもすべて美しい☆

（株）シェリロゼ社長、人材教育家、マナー美人塾塾長の井垣利英です。

１０年以上、ほぼ毎月、こちらのモナリザ恵比寿本店で【テーブルマナー講座】を開催させて頂いています。

いつもこの講座のために、特別料理を作って頂いており、お料理を食べながら、マナーを楽しく学べるクラスです。受講生の皆さんが毎回、感動されていて、私も嬉しいです。

今回、一番印象に残ったのが、『国産牛フィレ肉と“筑波原木椎茸” パイ包み焼き』です。

肉厚の牛肉の下に、椎茸が敷いてあるパイ包み。ボール型で、しかもサクサクのパイに包んであるので、とにかく食べづらい（笑）

でも、もちろん、キレイな食べ方をご指導しました。

受講生の皆さんも、厚いステーキをキレイに切ることができ、美しい断面に皆さん満足㊗️ 良かったです。

【２０２３年６月のメニュー】
・アミューズ（ミニハンバーガー、鮎の稚魚のフライ、スイートコーン）

・温製ホワイトアスパラガスにズワイガニをまとわせて。河内晩柑のオランデーズソース

・スープドポワソンと海藻のロワイヤルカリッとした連子鯛を添えて

・国産牛フィレ肉と“筑波原木しいたけ” “木の芽” “ピスタチオ” パイ包み焼きマデラソース

・宮崎産日向夏のスープ仕立て

・アメリカンチェリーのコンポートとキウイのタルト仕立て

こちら『モナリザ恵比寿本店』は、日本の食材をふんだんに使い、芸術的な美しさ＆美味しさ、和食のようなフランス料理なのです。

日本を代表するフレンチの巨匠・河野透オーナーシェフはじめ、小暮シェフ、スタッフの皆さん、いつも有り難うございます。

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2023/04訪問7回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

日本一のフレンチ。美味はもちろん、美しい盛り付け、オリジナルのお皿、心づかい。全てが最高！！

（株）シェリロゼ社長、人材教育家、マナー美人塾塾長の井垣利英です。

１０年以上、ほぼ毎月、モナリザ恵比寿本店で【テーブルマナー講座】を開催しています。いつもこの講座のために、特別料理を作って頂いており、お料理を食べながら、マナーを楽しく学べるクラスです。

受講生の皆さんが毎回、感動されていて、私も嬉しいです。

世界的フレンチの巨匠・ロブション氏の愛弟子＝河野透オーナーシェフはじめ、小暮シェフ、サービススタッフの皆さん、いつも有り難うございます。

２０２３年４月のお料理で印象的だったのは、最初の一皿に『桜もち』に使う桜の葉の塩漬けで包まれた、桜エビのミニハンバーガー

ひと口サイズのハンバーガーですが、桜エビの味がしっかり味わえて、大満足の逸品でした。

こちら『モナリザ恵比寿本店』は、日本の食材をふんだんに使い、芸術的な美しさ＆美味しさ、和食のようなフランス料理なのです。

だから、まったく胃もたれしません。お昼にこんな贅沢なお料理を食べても、夜ご飯もしっかり食べられます（笑）

一皿目からデザートまで、すべてが美味しく、美しくて感動します。ごちそうさまでした。

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2021/04訪問6回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

美味しさ＆美しさの最高峰フレンチ♪ コロナ疲れの心身に栄養を！

人材教育家でメンタルトレーナー、マナー講師の井垣利英です。
https://www.c-roses.co.jp/personal/

【テーブルマナー講座】でお世話になっています。いつまで続くか分からないコロナ禍に、疲れてきた人たちも「心身に栄養補給をしたくて」「友達を誘って外食しづらい」という理由で、【テーブルマナー講座】に参加する人も増えています。

フランス料理界で知らない人はいない、オーナーの河野透シェフ。世界的な巨匠・ジョエルロブション氏に薫陶を受けた、河野シェフの美的感覚、芸術性と創造力、日本料理を食べているような素材の持ち味を味わえる繊細なフレンチが楽しめます。

『お花見』の時期にあわせ作って頂いたお料理の中で、特に印象に残ったのはスープです。『十勝産雪室インカのめざめのポタージュ桜の葉の香りをつけた桜エビのムースとともに』

桜もちに見立てて、桜エビを桜の葉で包んで香りをつけた演出も素晴らしい。その桜エビを、インカのめざめを使ったポタージュスープに入れたものです。

桜エビに桜の葉の香りが移って焼いた海老の香ばしさと、桜の葉の春の香りが初めての味わい。桜つながりで楽しいのと、春の幸福感に舌つづみを打ちました。

楽しい演出と河野シェフがデザインした数々の美しい器。器の模様にお料理が上手くマッチしていて、美味しいだけでなく、お料理を目でも楽しめます。

いつも美味しいお料理と心温まる接客を有り難うございます。【テーブルマナー講座】の受講生の皆さんが、笑顔いっぱいに過ごしてくださっていることが、なにより嬉しいです。河野シェフとモナリザのスタッフの皆さんとのご縁に感謝。

0

オーナーの河野透シェフと私

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0

アミューズブーシュ

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0

北海道ホタテとトマトの木の芽バター焼き。筍と春キャベツのエチュベ添え

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0

桜の葉の香りをつけた桜エビ

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0

春小鯛のポワレ。カニとグリーンアスパラガスのパスタ見立て

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0

十勝産雪室インカのめざめのポタージュ。桜の葉の香りをつけた桜エビのムースとともに

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0

イチゴのスープ仕立て

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0

器ごと食べるチョコレートのクープ仕立てと私

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0

チョコレートのクープ仕立て

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0

オシャレな店内

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0

オリーブオイルとバルサミコ酢

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0

パンのサービス

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0

モナリザの焼き印入りのパン

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河野シェフがサイン

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河野シェフがメニュー表にサイン

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私の本『開運＃年中行事はじめました』（致知出版社）を飾ってくれている

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『食べログ』の百名店に選ばれたタテ

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ミシュランなどのタテ

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お花に囲まれた店内

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2021/03訪問5回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

母の誕生日祝い☆想像をこえる幸せ＆感動

人材教育家でマナー講師の井垣利英です。
https://www.c-roses.co.jp/personal/

母の誕生日祝いのため、大好きなモナリザ恵比寿店へ。
母と妹には、地元・名古屋から上京してもらいましたが、モナリザへ来るためだけに東京へ来る価値は十分にあります。

【テーブルマナー講座】でほぼ毎月、お世話になっています。今まで、北海道から九州まで全国各地から受講生の皆さんが来てくださっています。また一番遠くは、ドバイからの参加者も！！有り難いことです。

それだけモナリザのお料理は魅力がある証拠です。

さて、今回の母のお誕生日は・・・事前に母の好きな食材「たけのこ、栗」をお伝えしていました。
あとはシェフにお任せです。

ワインは、お料理に合わせて選んで出して頂くようにしています。私の妹はCAで、ソムリエの資格も持っています。妹いわく「モナリザのワインの選び方は、本当にセンスが良いので、お任せした方が良い」とのこと。

この日食べたお料理の中で、特に印象に残っているのは、ホワイトアスパラガスにそえられたオマール・ブルーです。オマール海老の中でも希少価値の高い逸品だから、メインに出しても良い品。

それをあえて、アスパラガスの「そえもの」かのように出している演出がステキ♪

キュッとしまった身は、かむとやわらかく、海老のエキスが一気に口の中に広がります。オマール海老は、硬いイメージでしたが、良い意味で想像を裏切ってもらいました。初めて心の底から「オマール海老って美味しいなあ」と思いました。

モナリザのお料理は、アミューズからデザートまで、すべてが芸術的に美しく、すべてが美味しいのです。もう１００回以上、こちらのお料理を食べていますが、いつ食べても完璧です！！ごちそうさまでした。

母に喜んでもらえて、嬉しかったです。オーナーの河野透シェフをはじめ、モナリザの皆さん、いつも有り難うございます。

0

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2021/01訪問4回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

美味しくて、美しい☆２４周年の特別メニュー。感動の誕生日♪

人材教育家でマナー講師の井垣利英です。
https://www.c-roses.co.jp/

コロナ禍で大好きなレストランを応援すべく、外食して『食べログ』にアップし続けようと思っています。

当たり前ですが、私はコロナ対策を万全にやってます。もちろん、コロナ対策を徹底してる、安心なお店しか行かないですよ。

１月２１日の私の誕生日に大切な人たちと、お祝いの食事会をしました。

ちょうどモナリザもお誕生日☆『２４周年記念メニュー』を頂きました。

どのお料理も、美味しくて、美しいのですが、特にこの日、印象的だったお料理を紹介します。

私の大好きなしいたけのお料理です。肉厚のしいたけを使ったタルト仕立て。

スライスしたしいたけの下に、ねっとりするほど、丁寧に炒められたしいたけ、玉ねぎ、ベーコンのみじん切りが入っています。一番下にタルト生地がしいてあります。

アメ色玉ねぎの甘味と、しいたけのうま味がうまく混ざり合い、感動的な美味しさ♪ どんぶりいっぱい食べたい！（笑）

そして、河野透シェフが二年の歳月をかけて作られた『自家製の生ハム』です。硬めで豚肉の味が濃くて、塩分もいい加減。

客室乗務員をしている私の妹は、イタリアやスペインなどで生ハムを食べていますが、「今まで食べた中で、一番美味しい」と感激していました。

河野透シェフはじめ、スタッフの皆さん、温かいおもてなしを、いつも有り難うございます。本年も、お世話になります。よろしくお願いします。

【アミューズ】
・河野透シェフ自家製の生ハム

・たらの白子ムニエル

【前菜】
・帆立貝とイクラのじゃがいものクレープ
または
・フランス産フォアグラのキャベツ包蒸し　トリュフソース

【スペシャリテ】
・しいたけのタルト仕立て

【魚料理】
・真鯛と海老のロールのポワレ　ブイヤベーススープ仕立て

【肉料理】
・豚ほほ肉の煮込み　ロビュッション
または
・Ａ５ランク宮崎牛ロース肉の瞬間グリエ　冬野菜添え

【デザート】
・洋梨と甘酒のスープ

・デザート盛り合わせ

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2020/12訪問3回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

一足早いクリスマス♪ 宝石のように美しくて、美味しい

人材教育家でマナー講師の井垣利英です。
https://www.c-roses.co.jp/personal/

オーナー河野透シェフは、世界的なフレンチの巨匠・亡きジョエル・ロブション氏の愛弟子で、『ロブション』の日本進出の際、初代総料理長をされていたお方です。

その河野シェフのお料理は、日本料理のように軽くて、美しくて繊細。味だけでなくお皿の盛り付けも芸術的で、食べるのがもったいない宝石箱のような逸品ばかり。でも、残さず食べちゃうけど（笑）

しかも毎回、【テーブルマナー講座】のために『特別料理』を作って頂いています。美しい＆正しいテーブルマナーを身につけるだけでなく、口でも目でも楽しめる一流のお料理に舌つづみを打つ。さらに、参加されている人たちとの会話も楽しいので、体にも心にも栄養が吸収できるのです♪

２０２０年１２月の【テーブルマナー講座】で印象に残っているお料理は『香箱蟹（こうばこがに）のロワイヤル聖護院カブのポタージュに浮かべてゆずの香り』です。この時期しかとれない香箱蟹＝ズワイガニのメスの身と卵を、茶わん蒸しに乗せたスープ。

小さく切った野菜たちも乗っていて、美しいのです。しかも下はポタージュスープ。盛り付けも凝っているので、とても食べるのが難しいお料理でした。

あと、クリスマスのムードが楽しいデザート・フォンダンショコラです。イチゴのサンタクロースと、温かいチョコレートのケーキ・フォンダンショコラです。

スプーンで割ったら、とろ～りチョコレートが溶け出してきました♪ 皆さんあまりの美味しさに「今日、参加して本当に良かったです」「こんなに美味しいチョコレートケーキは、生まれて初めて食べました」と笑顔でおっしゃっていました。

今回、「結婚が決まって、お相手のお家にご挨拶に伺う際、恥ずかしくないように」という理由で【テーブルマナー講座】に参加された方も、自信がついたようで、ホッとされていました。その安心した笑顔を見て、私も嬉しかったです。

マナーを身につけることは、人に好印象を持ってもらうこと以前に、まず自分自身がイザという場でも、安心して振る舞えるようになる『お守り』みたいなものなのかも知れません。

今年も河野シェフをはじめ、モナリザのスタッフの皆さん、有り難うございました。また来年もお世話になります。よろしくお願いいたします。

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2020/06訪問2回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

コロナ禍だから心身に栄養を！　美も味も心も感動

人材教育家でマナー講師の井垣利英です。

コロナ禍でも工夫して営業を続けてくださり、本当に感謝です。２０２０年６月２１日、私の会社の創立記念日も【テーブルマナー講座】を行いました。

緊急事態宣言が解除されてまもなく【テーブルマナー講座】開催。参加してくださった皆さん、有り難うございました。

「久々に外食しました」「コロナ後、初めての外食は【テーブルマナー講座】と決めていました」など、嬉しい言葉をたくさん頂きました。

いつも、このクラスのために『特別料理』を組んでくださっています。食べ方が難しいお料理たちに、河野透シェフのいたずら少年心を感じます。

初夏のモナリザの定番『トマト』は、いつ見ても本当に芸術的！　食べるのがもったいない。そして、キレイに食べるのが難しい（笑）

受講生の皆さんに、キレイに食べる方法を教えながら、楽しく美味しく頂きました。

トマトの酸味と甘み、中に詰められた数々の野菜の個性が混ざり合うこのお料理は、本当にマナーのやり甲斐があります。

すべてのお料理を、どう食べたらより美味しく、美しく食べられるか？　瞬時に考えながら、テーブルマナーを行っています。

また、ミニミニハンバーガーは、『松茸入り』でした！　小さいながらも、松茸の旨みがジュワーッと出てきて、今思い出しても感動できる。

最後に、河野透シェフが「シェリロゼのお誕生日おめでとうございます」と、お祝いのケーキを持ってきてくださいました

受講生の皆さんと感動しながら、ろうそくの炎を消しました。

コロナで世界中が暗いけど、当たり前の日常の有り難さ、嬉しいこと、楽しいこと、美味しいお料理の有り難さに改めて気づけました。

これからも、ご縁を頂く皆さんと一緒に、キラキラ楽しい時間を増やしていきたいです！　ご縁に感謝。

0

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0

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2016/05訪問1回目

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

5.0

料理・味5.0
サービス5.0
雰囲気5.0
CP5.0
酒・ドリンク5.0

心身がキレイになる、宝石箱のようなフレンチ

【再訪】＝∞

【再訪：２０１６年２月】
ほぼ毎月【テーブルマナー講座】でお世話になっています。
お料理の味、盛り付けの美しさ、店内の雰囲気、サービススタッフの温かい心遣いなど。すべてが大好きなお店です。河野透シェフとのご縁に感謝☆

【再訪：２０１６年１月】
今年の仕事始めは、こちらのお店の【テーブルマナー講座】です。
今年も美しくて、美味しい芸術的なお料理の数々を、楽しくマナーを身に付けたい方々と一緒に、楽めるのが嬉しいです。河野シェフとのご縁に感謝☆

【再訪】＝∞　
モナリザを超えるフレンチは、日本に存在しないと確信しています！

【再訪：２０１５年６月６日】
シェリロゼの半年に一度のパーティー【夏の園遊会（笑）】を、大好きな「モナリザ恵比寿本店」で開催しました。河野シェフにわがままを言って、私の大好きなミニハンバーガーや、牛肉のローストなどリクエストをして、作って頂きました。お陰で受講生の女性たちのハートを鷲づかみし、大感激してもらえて、本当に幸せでした☆　河野シェフはじめ、モナリザのスタッフの皆さん、いつも本当に有り難うございます。感謝しています。

【再訪】＝∞
お料理の味、盛り付け方、店内の雰囲気はもちろん、サービススタッフの温かい心遣い、丁寧な対応などすべてが満点です！！　今回も、日本を代表する河野シェフの愛情、センス、仕事人としての姿勢に感動しました。

【再訪：２０１５年１月】
弊社のスタッフ・Kの誕生日会のため、ランチで訪問しました。河野シェフも来てくださって、嬉しかったです。メインディッシュは、「牛肉のココットの蒸し焼き」。磯支配人が、バイキングの船のような形の器を持ってきて、紙のふたを誕生日のスタッフ・Kがナイフを入れる演出。これが楽しくて、ニクイ演出だなと思いました。

肉のうま味がぎっしり詰まっていて、トリュフの甘いソース（トリュフのペリグーソース）との相性が抜群！　モナリザの皆さんのお陰で、スタッフの素敵なお誕生日祝いが出来て幸せです。昼も夜も、いつ来ても、大満足のお店です。有り難うございました。

【再訪：２０１５年１月】
私のお誕生日のお祝いで、ディナーに♪　「１８周年記念メニュー」を頂きました。メインディッシュが苦手な食材だったため、私の好きな牛肉をお願いしました。食べるのがもったいないほど、美しい芸術作品の品々。「１８周年記念メニュー」は、２月半ばまでの期間限定ですので、是非、お召し上がりください☆　

この日、一番美味しかったのは「白子の米粉から揚げ」です。米粉でカラッと揚がった中には、白子の濃厚なクリームが口の中に広がります。ほのかな塩味が、また上品。今まで食べた白子の料理で、断トツ一位の美味しさでした。

【２０１４年】
モナリザは、私が一番好きなフレンチのお店です。

毎月【テーブルマナー講座】で伺っているだけでなく、プライベートでも「大切な日」に来ています。いつ来ても、お料理もサービスも、店内のムードもすべて完璧☆　特に、美容と健康に気を使っている”美意識の高い人”には、おススメです。女性で、このお店を好きにならない人は、いないんじゃないかな？　

河野シェフの超一流のプロの味付け、盛り付け、心遣い、センスの良さ。支配人・磯さんをはじめ、清潔感があって好感度の高いスタッフがそろっています。サービススタッフの細やかで、温かい接客姿勢に、心がホッとします。

内装のセンス、お皿、グラス…すべてが完璧！！　日本料理を食べているかのように、うま味と栄養が体中にすっと溶け込む、日本人に合う繊細なフレンチなのです。モナリザのお皿は、河野シェフのデザインで完全にオリジナル。美しいお皿に、芸術的に盛り付けられたお料理。

フレンチの巨匠・ロブション氏の愛弟子である、河野シェフ。本場仕込みの腕と、日本人としての繊細な味付け。河野シェフの出身地・宮崎の食材をたくさん取り入れ、体に優しいフレンチを堪能できます。乳製品を極力使わず、日本人に合う最高峰のフレンチです。

「フレンチは、重すぎて…」「乳製品が苦手」という人には、絶対に来て欲しい。繊細で美しい＆美味しい。お腹がいっぱいなのに、胃もたれは一切ない。モナリザのお料理で、太る心配をしたことは、一度もありません。お店にいるだけで、笑顔があふれ、幸せな気持ちになれる。夢のようなフランス料理店です。

1

２０１６年５月：新玉ねぎのローストとスープ仕立て　桜海老風味

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２０１６年５月：牛フィレ肉のグリエ　新じゃがと葉わさびのサラダ　レモンと黒コショウのソース

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2

２０１６年５月：ズワイガニと春キャベツのガトー仕立て　ふきのとうのソース

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1

２０１６年５月：ココナッツのブランマンジェ　マンゴーソースとホワイトチョコのパウダー

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1

２０１６年５月：とうもろこしのムース

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２０１６年５月：とうもろこしのムース

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２０１６年５月：パイナップルのスープ仕立て

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２０１６年３月：赤座エビのラビオリと冬野菜、コンソメブイヤベースのキャソレット

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２０１６年３月：赤座エビのラビオリと冬野菜、コンソメブイヤベースのキャソレット

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２０１６年３月：和牛ホホ肉のやわらか煮とトリュフのクレピネット、冬キャベツ添え

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２０１６年３月：ごぼうのムース

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２０１６年３月：キノコのデュクセルを巻いた舌平目　ナッツのグラチネ

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２０１６年３月：フルーツスープ仕立て

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２０１６年３月：トウイル、チョコマカロン、グレープフルーツシャーベット

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２０１６年２月：天使のエビのポワレと冬ネギのキャベツ包み　キャロットソース

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２０１６年２月：黒トリュフ

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２０１６年２月：アミューズ（スクランブルエッグ＆トリュフ）

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２０１６年２月：チョコレートのデザート

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２０１６年２月：チョコレートのデザート

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２０１６年２月：カリフラワーのポタージュ　白子のムニエル添え

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２０１６年２月：宮崎県魚オオニベのポワレ　赤ワインソース

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２０１６年２月：イチゴのスープ仕立て

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２０１６年２月：チョコレートのデザート

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2

小さいフィッシュバーガーを手に、みんなでポーズ

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【夏の園遊会（笑）】外で記念写真

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【夏の園遊会（笑）】一口サイズのフィッシュバーガー

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2

【夏の園遊会（笑）】国産牛ロース肉のロースト　ニース風野菜添え

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2

【夏の園遊会（笑）】フォアグラのポワレと新玉ねぎのキャラメリゼ　グランメール風

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2

【夏の園遊会（笑）】宮崎県佐土原ナスと生ウニのクープ　オマール海老のクリームと共に

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1

【夏の園遊会（笑）】貸切りでパーティー

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1

【夏の園遊会（笑）】小さいフィッシュバーガー

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2

【夏の園遊会（笑）】タケノコをまとった真鯛のポワレ　ブールブランソース

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2

【夏の園遊会（笑）】デザートの盛り合わせ

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1

【夏の園遊会（笑）】デザートの盛り合わせ

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1

シャンパンもピンクで

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1

貸切りでパーティー【夏の園遊会（笑）】

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1

【夏の園遊会（笑）】貸切りでパーティー

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8

『四季の味』の撮影で伺いました♪

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6

２０１５年１月「１８周年記念メニュー」 12種類の野菜とオマール海老のプレッセ

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5

２０１５年１月「１８周年記念メニュー」ホタテ貝とトリュフのグラタン

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6

２０１５年１月：白子の米粉から揚げ

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5

２０１５年１月：白子の米粉から揚げ

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4

２０１５年１月「１８周年記念メニュー」メインを変更＝牛肉とフォアグラの包み

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4

２０１５年１月「１８周年記念メニュー」フォアグラとレバーのパテ

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5

２０１５年１月「１８周年記念メニュー」宮崎県産白チョウザメのグリエと春の七草のリゾットとワタリガニのソース

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5

２０１５年１月：誕生日のケーキ

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5

２０１５年１月：誕生日のケーキ

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3

２０１５年１月　食前のカクテル

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4

２０１５年１月「１８周年記念メニュー」フォアグラとレバーのパテ

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3

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3

２０１５年１月「１８周年記念メニュー」 12種類の野菜とオマール海老のプレッセ

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2

２０１５年１月「１８周年記念メニュー」ホタテ貝とトリュフのグラタン

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2

２０１５年１月「１８周年記念メニュー」宮崎県産白チョウザメのグリエ

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2

ジュヴレ・シャンベルタン

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2

２０１５年１月「１８周年記念メニュー」メインを変更＝牛肉とフォアグラの包み

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2

２０１５年１月「１８周年記念メニュー」メインを変更＝牛肉とフォアグラの包み

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3

２０１５年１月「１８周年記念メニュー」デザート

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4

２０１４年１月　前菜

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3

２０１４年１月ロールキャベツ風

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3

２０１４年１月　海老の前菜

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3

２０１４年１月　牛肉、黒トリュフ

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3

夜は、ムード満点。デートにおススメです☆

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3

２０１４年１月　牛肉

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3

２０１４年１月　誕生日プレート

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4

２０１４年１月　お魚料理

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3

２０１４年１月　海老、マグロと季節野菜

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3

２０１４年１月　デザートの盛り合わせ

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4

ポロねぎのグリエとスモークサーモンのテリーヌ

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3

アミューズ（お皿は、生花の花びらで飾ってある）

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5

国産牛ロース肉のポワレ　赤ワインソース

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4

とろっととろける栗のタルト

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3

洋ナシのスープ仕立て

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3

ワタリガニのビスクと焼きズワイガニ　内子のプリンと共に

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3

河野シェフに『四季の味』にサインをもらう

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3

アミューズ

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3

ポロねぎのグリエとスモークサーモンのテリーヌ

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3

ワタリガニのビスクと焼きズワイガニ　内子のプリンと共に

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3

国産牛ロース肉のポワレ　赤ワインソース

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3

とろっととろける栗のタルト

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3

栗のタルトのなかから、とろっと栗の泡

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3

ホットミルク。手前の生チョコを入れる

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3

２０１４年１月　イチゴのスープ

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2

２０１４年１月　デザート盛り合わせ

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2

２０１４年１月　食前の薔薇のジャムが入ったカクテル

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2

２０１４年１月　食前のカクテル

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2

２０１５年１月「１８周年記念メニュー」チーズの盛り合わせ

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2

２０１５年１月：洋ナシのスープ

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2

器には四葉のクローバーが☆

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2

２０１５年１月「１８周年記念メニュー」スフレ

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2

2015年1月：スモークサーモン＆ポワローネギのテリーヌ

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2

２０１５年１月：牛肉の蒸し焼き　トリュフペリグーソース

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2

２０１５年１月：渡り蟹のビスクスープ

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2

２０１５年１月：白サバフグの米粉揚げ

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3

２０１５年１月：イチゴのミルフィーユ+イチゴシャーベット

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3

２０１５年１月：誕生日ケーキを切り分けて

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2

2015年1月：スモークサーモン＆ポワローネギのテリーヌ

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2

２０１５年１月：渡り蟹のビスクスープ

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2

２０１５年１月：白サバフグの米粉揚げ

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3

２０１５年１月：いちごのシャーベット+チョコのエスプーマ

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3

２０１５年１月：イチゴのミルフィーユ

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3

２０１５年１月：イチゴのシャーベット

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3

２０１５年１月：誕生日ケーキ（一人分）

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1

２０１５年２月　ズワイガニ、ほうれん草のグラタン

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1

２０１５年２月　ユリ根のムースをまとった的鯛　海老風味の赤ワインソース

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1

２０１５年２月　帆立貝のマリネ高農園の彩り野菜のサラダ仕立て　柚子風味

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1

２０１５年２月　イチゴスープ仕立て

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1

２０１５年２月　ふきのとうの茶わん蒸し

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1

２０１５年２月　牛乳のブランマンジェ

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1

２０１５年２月　ふきのとうの茶わん蒸し

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２０１５年２月　帆立貝のマリネ高農園の彩り野菜のサラダ仕立て　柚子風味

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1

２０１５年２月　ズワイガニ、ほうれん草のグラタン

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1

２０１５年２月　ユリ根のムースをまとった的鯛　海老風味の赤ワインソース

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1

２０１５年２月　イチゴスープ仕立て

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1

２０１５年２月　牛乳のブランマンジェ

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1

四葉のクローバーを発見♪

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1

２０１５年３月　春野菜とオマール海老の温かいテリーヌ仕立て。赤パプリカソース

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1

２０１５年３月　桜海老のビスクとタケノコのプリン。クレソンと緑茶のカプチーノ

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1

２０１５年３月　グリーンピースのムース

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1

２０１５年３月　国産牛ロース肉のグリエ　フキノトウ風味。新ゴボウ添え、赤ワインソース

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２０１５年３月　春野菜とオマール海老の温かいテリーヌ仕立て。赤パプリカソース

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1

小さな海老のから揚げが乗っています

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1

パン

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1

２０１５年３月　デコポンのミルフィーユ。デコポンのコンポート

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1

２０１５年４月　ズワイガニのコンソメゼリー

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1

２０１５年４月　宮崎県魚オオニベのポワレ　軽い燻製の香り　竹の子のカルボナーラ仕立て

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1

２０１５年４月　ロワール産・ホワイトアスパラガスのゼリー、ムース、ピューレ

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1

２０１５年４月　白魚と新ジャガもパイアソン　海の幸と山菜あえ「庭園風」

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1

２０１５年４月　いちごスープ仕立て

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1

２０１５年４月　ルバーブのコンポート

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1

２０１５年４月　ズワイガニのコンソメゼリー

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２０１５年４月　白魚と新ジャガもパイアソン　海の幸と山菜あえ「庭園風」

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1

２０１５年４月　宮崎県魚オオニベのポワレ　軽い燻製の香り　竹の子のカルボナーラ仕立て

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2

２０１５年４月　いちごスープ仕立て

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2

２０１５年８月　サーモンのカネロニ仕立て

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2

２０１５年８月　ズワイガニと焼きとうもろこしのガレット（ひまわりに見立てて）

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2

２０１５年８月　黄色ピーマンのムースとトマトジュレ　真っ赤なガスパチョ　天使のエビ添え

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2

２０１５年８月　国産牛ロース肉と佐土原ナスのグリエ地中海風

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2

２０１５年８月　京都伊藤九衛門の抹茶の和風カネロニ

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2

２０１５年８月　サーモンのカネロニ仕立て

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２０１５年８月　黄色ピーマンのムースとトマトジュレ　真っ赤なガスパチョ　天使のエビ添え

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2

２０１５年８月　黄色ピーマンのムースとトマトジュレ　真っ赤なガスパチョ　天使のエビ添え

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2

２０１５年８月　ズワイガニと焼きとうもろこしのガレット（ひまわりに見立てて）

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2

２０１５年８月　国産牛ロース肉と佐土原ナスのグリエ地中海風

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2

２０１５年８月　メロンのスープ仕立て

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1

２０１５年１０月　宮崎県産舌平目と松茸のロール　銀杏と生ウニのリゾット添え

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2

２０１５年１０月　さつま芋のムー

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2

２０１５年１０月　山栗のスープとフォアグラのフラン　軽いコーヒーのカプチーノ

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2

２０１５年１０月　アメ細工の黄金色のボールとフルーツの盛り合わせ

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2

２０１５年１０月　フルーツシャーベット

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2

２０１５年１０月　ズワイガニ、人参、かぼちゃのガトー仕立て

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3

２０１５年１０月　ズワイガニ、人参、かぼちゃのガトー仕立て

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2

２０１５年１０月　山栗のスープとフォアグラのフラン　軽いコーヒーのカプチーノ

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2

２０１６年１月　海老、カニ入りじゃがいものクレープ　春菊のソー

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2

２０１６年１月　国産牛ロース肉のグリエ　カフェドパリソース　冬野菜添え

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2

２０１６年１月　アミューズ（ししゃも＋じゃがいも）

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2

２０１６年１月　バニラ風味のリオレ

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2

２０１６年１月　トリュフ風味のフランと菊芋とごぼうのポタージュ

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2

２０１６年１月　洋梨のスープ仕立て

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2

２０１６年１月：アミューズ

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2

２０１６年１月：ヤヒロ丸直送的鯛のフライ　オレンジ風味のブイヤベース

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2

２０１６年１月：カブと春菊、天使の海老のテリーヌ　すだちのソース

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2

２０１６年１月：ズワイガニとブロッコリーのタルト仕立て　三種のナッツ添え

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2

２０１６年１月：大きなチョコボール

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1

２０１６年１月：チョコボールに温かいチョコをかける

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2

２０１６年１月：大きなチョコボールの中には、アイスクリームとビスケット

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2

２０１６年１月：アミューズ

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1

お祝いのケーキ

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2

みかんのカクテル

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2

２０１６年１月：ズワイガニとブロッコリーのタルト仕立て　三種のナッツ添え

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2

イチゴのスープ仕立て

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口コミが参考になったらフォローしよう

井垣利英

フォロー

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井垣利英さんの口コミ一覧（663件）を見る

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店舗情報（詳細）

店舗基本情報

店名	モナリザ恵比寿店（MONNA LISA）
受賞・選出歴	フレンチ百名店 2021 選出店食べログフレンチ TOKYO 百名店 2021 選出店
ジャンル	フレンチ
予約・お問い合わせ	050-5868-6416
予約可否	予約可 ■インターネットでのご予約は、当日でも受付可能でございます。 ■ネット予約受付カレンダー空欄の場合でも、お席をご用意出来ることがございます。その際はお電話にてお問い合わせくださいませ。
住所	東京都渋谷区恵比寿西1-14-4 シティー・ホームズ恵比寿　１Ｆ大きな地図を見る周辺のお店を探す
交通手段	ＪＲ恵比寿駅　西口から徒歩2分東京メトロ日比谷線恵比寿駅　1番/2番/4番出口から徒歩2分恵比寿駅から242m
営業時間	月・火・木・金・土・日 11:30 - 13:30 17:30 - 20:30 水定休日
予算	￥10,000～￥14,999 ￥6,000～￥7,999
予算（口コミ集計）	￥10,000～￥14,999 ￥10,000～￥14,999 利用金額分布を見る
支払い方法	カード可（VISA、Master、JCB、AMEX、Diners）電子マネー不可 QRコード決済不可
サービス料・チャージ	10%

席・設備

席数	60席
個室	無
貸切	可
禁煙・喫煙	全席禁煙
駐車場	無
空間・設備	オシャレな空間、落ち着いた空間、ソファー席あり

メニュー

ドリンク	ワインあり、カクテルあり、ワインにこだわる
料理	野菜料理にこだわる

特徴・関連情報

利用シーン	家族・子供と｜知人・友人とこんな時によく使われます。
ロケーション	隠れ家レストラン
サービス	2時間半以上の宴会可、お祝い・サプライズ可、ドリンク持込可、ソムリエがいる
お子様連れ	子供可 3歳以上のお子様から入店可能です。
ホームページ	http://www.monnalisa.co.jp
公式アカウント	https://www.facebook.com/monnalisaebisu/ https://www.instagram.com/ebisu_monnalisa
オープン日	1997年1月14日
電話番号	03-5458-1887
備考	サービス料：昼１０％　夜１０％
初投稿者	ma pie（3）

お得なクーポン

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季節のフルーツをつかったシャンパンのカクテル

詳細

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記念日(バースデーや結婚記念)にケーキと御写真をプレゼント

詳細

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050-5868-6416

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ご予約の方はネット予約を
ご利用ください。

本日夜空席あり

ディナーで人数 × 50ptTpoint貯まる・使える

**2024**年4月
月	火	水	木	金	土	日
1	2	3	4	5	6	7
8	9	10	11	12	13	14
15	16	17	18	19	20	21
22	23	24	25	26	27	28
29	30

**2024**年5月
月	火	水	木	金	土	日
		1	2	3	4	5
6	7	8	9	10	11	12
13	14	15	16	17	18	19
20	21	22	23	24	25	26
27	28	29	30	31

**2024**年6月
月	火	水	木	金	土	日
					1	2
3	4	5	6	7	8	9
10	11	12	13	14	15	16
17	18	19	20	21	22	23
24	25	26	27	28	29	30

夢のように美しい、ロマンチックな世界一のフランス料理 : モナリザ 恵比寿店

モナリザ 恵比寿店

店舗情報（詳細）

店舗基本情報

席・設備

メニュー

特徴・関連情報

お得なクーポン

ネット予約

夢のように美しい、ロマンチックな世界一のフランス料理 : モナリザ恵比寿店

モナリザ恵比寿店